Egyptian Kofta with Tahini Sauce
These flavorful Egyptian-style kofta are made with spiced ground beef and lamb, then grilled or pan-fried until tender. Served with a creamy tahini sauce, they make a satisfying main course.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
- Per serving
- 607 kcal
Allergen information: may contain sesame. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
kofta
- 300 gground beef, lean
- 300 gground lamb
- 0.5 pcsyellow onion, grated and squeezed dry
- 0.25 cupfresh parsley, finely chopped
- 2 tbspfresh mint, finely chopped
- 2 clovegarlic, minced
- 1 tspcumin, ground
- 0.5 tspcoriander, ground
- 0.5 tsppaprika
- 0.25 tspcayenne pepper(optional)
- 1 tspsalt
- 0.5 tspblack pepper, freshly ground
cooking
- 1 tbspolive oil
tahini sauce
- 0.5 cuptahini
- 3 tbsplemon juice, freshly squeezed
- 1 clovegarlic, minced
- 0.25 cupcold water
- 0.25 tspsalt
Equipment
tongs · grater · large skillet · whisk · small bowl · large mixing bowl
The method
Step by step
- 1
In a large mixing bowl, combine the ground beef, ground lamb, grated onion, fresh parsley, fresh mint, minced garlic, ground cumin, ground coriander, paprika, cayenne pepper (if using), salt, and black pepper.
About 5 min
Cook’s note: Squeezing the grated onion dry helps prevent the kofta from becoming watery.
- 2
Mix the ingredients thoroughly with your hands until just combined, being careful not to overmix, as this can make the kofta tough.
About 2 min
Cook’s note: For best results, chill the mixture for 15-20 minutes to make it easier to shape.
- 3
Divide the meat mixture into 12-16 equal portions. Shape each portion into an elongated oval or cylindrical shape, about 2-3 inches long.
About 8 min
Cook’s note: Moistening your hands slightly can prevent the meat from sticking.
- 4
Prepare the tahini sauce: In a small bowl, whisk together the tahini, lemon juice, minced garlic, cold water, and salt until smooth and creamy.
About 3 min
Cook’s note: Add more water, one tablespoon at a time, if you prefer a thinner sauce consistency.
- 5
Heat the olive oil in a large skillet over medium-high heat. Alternatively, preheat a grill to medium-high.
About 2 min
- 6
Place the kofta in the hot skillet or on the grill. Cook for 3-4 minutes per side, turning occasionally, until browned on all sides and cooked through.
About 10 min
Cook’s note: The internal temperature of the kofta should reach 71°C (160°F).
- 7
Serve the cooked kofta immediately with the prepared tahini sauce, alongside rice, pita bread, or a fresh salad.
Per serving
Nutrition
- Calories
- 606.8kcal
- Protein
- 31.5g
- Carbs
- 11.5g
- Fat
- 50.6g
- Fibre
- 3.8g
- Sugar
- 1.6g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover kofta and tahini sauce separately in airtight containers in the refrigerator.
Reheat kofta gently in a microwave or oven until warmed through. The tahini sauce is best served chilled.
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